How To Make Ras Malai || Ras Malai Recipe

ras malai


A familiar and most liked dish in all corners of life  in desserts at all functions may be small get together/ birthday parties or marriage functions. The taste of the same is mouth watering as evident from the name Ras Malai.  

 Full Cream Milk1.5 liter (1 L for chena and 1/2 liter for Syrup)
 Lemon Juice / Vinegar4-5 tbsp
 Water5 cups
 Sugar1 1/2 cup 
 Green Cardamom Powder 5-6
Corn Flour 3-4 tbsp
 Finely chopped Pistachio 8-10
Saffron Soaked in milk 2 pinch


  • In a heavy bottom, the vessel boil one liter milk to boil and add 1 cup of water in the milk to bring down the same to room temperature.
  • After a while starts pouring lemon juice/vinegar slowly until milk curdles completely. 
  • Drain out the water by using of strainer and collect chena / paneer and
  • Rinse the Chena under tap water ensuring there is no lemon juice in it.
  • After 15-20 minutes squeeze the chena softly with hands so that extra water is no more.
  • Add cornflour and start mashing the chena by using palm at least for 15 minutes so that it is smoothened.
  • Now make small rolls of this chena.


  • In another pan add 5 cups of water  and one cup sugar to a boil and put chena
  • Rolls in sugar syrup to cool for 15-20 minutes.
  • By this time the size of the roll will be almost double.     


  • In another pan boil, the left out the milk of 1/2  liter on low flame and add sugar. Stir the milk regularly so that not thick on the bottom.
  • As soon as the milk is thickened switch off the flame add soaked saffron, cardamom powder, and chopped pistachios.
  • Drain out the Rasmalai Rolls from the Sugar Syrup by squeezing extra syrup.
  • Put the rolls in thickened milk ensuring that the milk is warm.
  • Refrigerate the same at least for 5-6 hours. For better results leave it for overnight and before serving to garnish it with chopped pistachios and saffron strands

Your ras malai recipe is ready to be served

Also read how to make Rasgullaagra ka petha and Besan Ki Barfi

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